Cheesy Beef Hand Pies

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 09/28/2020, viewed by 142
yield6 portionstotal time85m

The basic concept is to encase a delicious filling in a pocket of flakey pie dough. There are so many versions of this in various cultures under various names: empanadas, pasties, hot pockets. This version is as simple as it is delicious.

What you will need

DOUGH

4 cups AP Flour

1 Tbsp Salt

1 cup Unsalted Butter

2 Eggs

1/3 cup Ice Water

FILLING

1 clove Garlic

2 Tbsp Olive Oil

1 lb Ground Beef

2 Tbsp Tomato Paste

1 Tbsp Beef Bouillon

1 cup Water

1 Tbsp Corn Starch

Salt

Black Pepper

(Nutritional facts 313 calories, 18.9 g fat, 23.23 g carbohydrates, 12.08 g protein, 187 mg cholesterol, 936 mg sodium)

How to cook

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Dough

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Place flour in a medium-sized mixing bowl.

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Add the salt and mix to distribute.

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to handle if you dice it first. Cut in the butter with a pastry blender until well mixed. You should no longer see any chunks of butter, and the resulting dough should clump together when squished in your hand. If you don't have a pastry blender, freeze the butter and grate it on a cheese grater, then mix it with the flour with a fork, or with a few pulses in a food processor.

Now add the butter. The butter should be chilled, and it's a little easier to handle if you dice it first. Cut in the butter with a pastry blender until well mixed. You should no longer see any chunks of butter, and the resulting dough should clump together when squished in your hand. If you don't have a pastry blender, freeze the butter and grate it on a cheese grater, then mix it with the flour with a fork, or with a few pulses in a food processor.

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Mix in the eggs to form a shaggy dough.

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Add the cold water. Mix by hand until the dough comes together in a ball.

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y dough.

Knead for a few minutes. It shoudl cometogether in a firm, putty-like pastry dough.

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Seal the dough and put it in the fridge to chill as you make the filling.

Filling

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Peel garlic cloves and chop or grate to a fine paste.

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Heat some oil in a heavy skillet over hgh heat.

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Brown the ground beef.

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Stir in the crushed garlic.

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Stir in the tomato paste.

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Add the beef bouillon.

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Add the water. Bring to a simmer.

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Sprinkle the corn starch over the top. Stir it in.

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Add a little salt and pepper as needed. Remove from heat.

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Once the mix has cooled slightly, toss with shredded cheese.

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Preheat oven to 350F°

Preheat the oven to 350F°.

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Roll the pastry dough out to around 1/4" thick.

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would be around 5"-7" in diameter. Collect the scrap dough and roll it out again. Get as many rounds as possible out of the dough. You should be able to get 5-7 rounds of dough out of a batch.

Using a plate or a bowl as a pattern, cut out some circles. The ideal size would be around 5"-7" in diameter. Collect the scrap dough and roll it out again. Get as many rounds as possible out of the dough. You should be able to get 5-7 rounds of dough out of a batch.

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ng a little to neatly fill half of the dough circle, leaving about 1/2" margin for sealing.

Place a large scoop of filling in the center of each round. Shape the filling a little to neatly fill half of the dough circle, leaving about 1/2" margin for sealing.

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ealing.

Whip up one egg and brush a small amount on one side of each round before sealing.

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sing to seal around the filling.

Fold the dough in half, matching the rounded sides together neatly and pressing to seal around the filling.

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Use the tines of a fork to crimp firmly around the sealed edge of each pie.

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y cook.

Slice a few slits in the top of each pocket to allow steam to escape as they cook.

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Bake for around 25 minutes. The dough should be a nice light, golden brown.

Arrange the pies on a baking sheet lined with parchment or a silicone mat. Bake for around 25 minutes. The dough should be a nice light, golden brown.

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